1. Pour the broth into a bowl
2. Boil the water to about 40 degrees, pour into the stock, mix thoroughly
3. Mix the egg mixture with 1/2 tablespoon of Shao wine, beat into the broth while beating
4. Cover with plastic wrap, poke 10 holes with a toothpick, boil water and steam for 7 minutes
5. Shrimp shelled, cut into three cuts with open back
6. Shiitake mushrooms in water
7. Shrimp and shiitake mushrooms in boiling water, blanched in Shao wine
8. Add cooked ginkgo, shiitake mushrooms, shrimp, wrap in plastic wrap and steam for 2 minutes
Tips:Cover the fresh-keeping film to make the surface of the stewed egg smooth and without holes
